优势菌种筛选与接种发酵提升泡菜营养品质及益生性的研究
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摘要
为了发掘和提升传统泡菜品质,形成具有中国特色并符合国际饮食潮流的现代功能泡菜产品,使泡菜这一嗜好型产品在人类现代健康生活中扮演更加重要的角色,本课题尝试从我国传统泡菜制品中筛选益生性乳酸菌并用于人工接种发酵来提升泡菜品质的研究,以寻求一条将传统泡菜升级换代的技术途径。
通过MRS平板划线分离,从传统泡菜制品中筛选出了10株乳酸菌。经过体外模拟人体胃肠环境实验发现,菌株LL-1和菌株LL-4耐酸和耐胆盐能力最好。对它们增殖双歧杆菌的能力进行了研究分析,从中优选出菌株LL-4。经形态特征和生理生化鉴定LL-4为同型发酵乳杆菌。
接种乳酸菌LL-4发酵泡菜,研究分析发酵过程中泡菜营养品质的变化。结果发现,接种LL-4发酵利于泡菜营养物质的保留；能有效的降低泡菜中亚硝酸盐的含量,控制食用安全性。
接种乳酸菌LL-4发酵泡菜,研究分析发酵过程中泡菜益生能力的变化。结果发现,接种LL-4发酵使泡菜中的优势乳酸菌含量数倍提升；泡菜中可溶性膳食纤维增殖双歧杆菌的能力也成倍增加。
接种乳酸菌LL-4发酵泡菜,当乳酸的含量达到0.8%时终止发酵,邀请专业鉴评人员对发酵成熟的泡菜进行感官风味评定,并结合高效液相色谱测定有机酸的种类和含量来综合评价泡菜的风味品质。结果为接种乳酸菌LL-4发酵的泡菜风味优于自然发酵泡菜。
将接种LL-4发酵的泡菜进行低温冷藏,研究泡菜在冷藏过程中品质的变化。结果发现,接种菌株LL-4发酵的泡菜冷藏28天时,依然可以发挥乳酸菌的益生能力；但泡菜主要营养物质的含量呈现逐渐下降的趋势；亚硝酸盐含量呈现逐渐上升的趋势,但远低于限量标准。
我国传统泡菜具有促进双歧杆菌增殖的功效。接种LL-4发酵后,可进一步提升泡菜增殖双歧杆菌的益生能力,并使泡菜的营养品质和风味都得到了一定程度的改善。本研究结果显示,接种益生性乳酸菌LL-4发酵可提升泡菜的整体品质。
In order to explore and improve the quality of traditional pickles,form and meet with Chinese characteristics and trends of international cuisine, make pickles that is hobby-type products play a more important role in the human life of modern health, this issue try to make the traditional kimchi products from China Screening of lactic acid bacteria by nature and benefits of artificial inoculation, find a upgrading technology of traditional means。
10 strains of lactic acid bacteria were screened out by MRS plate crossed the separation from the traditional kimchi products.We found that LL-1 and strain LL-4 Acid and Bile Tolerance is strain of the best in vitro simulated gastrointestinal environment. Then,we carried out the research and analysis their ability of Proliferation of bifidobacteria, optimization of the strain LL-4. The morphological, physiological and biochemical identification showed LL-4 is the same type fermentation Lactobacillus.
We Inoculated lactic acid bacteri LL-4 to fermentation of kimchi and analysi changes of kimchi nutritional quality in fermentation process. The results showed that inoculating LL-4 kimchi fermentation can help to retain nutrients and reduce the concentration of nitrite in pickled vegetables effectively, make the food safety.
We Inoculated lactic acid bacteri LL-4 to fermentation of kimchi and analysi changes of kimchi beneficial capabiliti in fermentation process.The results show that inoculating LL-4 fermentation of kimchi can make lactic acid bacteria content of the advantages upgrading several times; Soluble dietary fiber of Pickle proliferated ability of Bifidobacterium multiplied.
Inoculated lactic acid bacteria LL-4 fermented kimchi, invited professional staff appraisal flavor evaluation in kimchi fermentation mature sensory, combined with high performance liquiding chromatography of organic acids to the type and content evaluation kimchi flavor when the lactic acid fermentation end up.Results showed the pickles tast by lactic acid bacteria LL-4 inoculated and fermented was better than the natural fermentation of kimchi
kimchi by inoculated LL-4 fermentation was cold storaged,then analysised quality change of kimchi in the process of cold storage. The results showed that kimchi inoculated LL-4 fermented still can play a beneficial lactic acid bacteria viability after refrigerator 28 days,but the nutrient content of kimchi showed the main trend of declining gradually; nitrite content showed a rising tendency, but much lower than limit standards.
Chinese traditional pickles have the effectiveness of the promotion of Bifidobacterium longum. Kimchi by LL-4 fermentation after inoculated can further enhance the proliferation of Bifidobacterium probiotic capabilities and the nutritional quality and flavor of kimchi. The results show that endogenous lactic acid bacteria can improve the overall quality of pickles by inoculated beneficial LL-4.
通过MRS平板划线分离,从传统泡菜制品中筛选出了10株乳酸菌。经过体外模拟人体胃肠环境实验发现,菌株LL-1和菌株LL-4耐酸和耐胆盐能力最好。对它们增殖双歧杆菌的能力进行了研究分析,从中优选出菌株LL-4。经形态特征和生理生化鉴定LL-4为同型发酵乳杆菌。
接种乳酸菌LL-4发酵泡菜,研究分析发酵过程中泡菜营养品质的变化。结果发现,接种LL-4发酵利于泡菜营养物质的保留；能有效的降低泡菜中亚硝酸盐的含量,控制食用安全性。
接种乳酸菌LL-4发酵泡菜,研究分析发酵过程中泡菜益生能力的变化。结果发现,接种LL-4发酵使泡菜中的优势乳酸菌含量数倍提升；泡菜中可溶性膳食纤维增殖双歧杆菌的能力也成倍增加。
接种乳酸菌LL-4发酵泡菜,当乳酸的含量达到0.8%时终止发酵,邀请专业鉴评人员对发酵成熟的泡菜进行感官风味评定,并结合高效液相色谱测定有机酸的种类和含量来综合评价泡菜的风味品质。结果为接种乳酸菌LL-4发酵的泡菜风味优于自然发酵泡菜。
将接种LL-4发酵的泡菜进行低温冷藏,研究泡菜在冷藏过程中品质的变化。结果发现,接种菌株LL-4发酵的泡菜冷藏28天时,依然可以发挥乳酸菌的益生能力；但泡菜主要营养物质的含量呈现逐渐下降的趋势；亚硝酸盐含量呈现逐渐上升的趋势,但远低于限量标准。
我国传统泡菜具有促进双歧杆菌增殖的功效。接种LL-4发酵后,可进一步提升泡菜增殖双歧杆菌的益生能力,并使泡菜的营养品质和风味都得到了一定程度的改善。本研究结果显示,接种益生性乳酸菌LL-4发酵可提升泡菜的整体品质。
In order to explore and improve the quality of traditional pickles,form and meet with Chinese characteristics and trends of international cuisine, make pickles that is hobby-type products play a more important role in the human life of modern health, this issue try to make the traditional kimchi products from China Screening of lactic acid bacteria by nature and benefits of artificial inoculation, find a upgrading technology of traditional means。
10 strains of lactic acid bacteria were screened out by MRS plate crossed the separation from the traditional kimchi products.We found that LL-1 and strain LL-4 Acid and Bile Tolerance is strain of the best in vitro simulated gastrointestinal environment. Then,we carried out the research and analysis their ability of Proliferation of bifidobacteria, optimization of the strain LL-4. The morphological, physiological and biochemical identification showed LL-4 is the same type fermentation Lactobacillus.
We Inoculated lactic acid bacteri LL-4 to fermentation of kimchi and analysi changes of kimchi nutritional quality in fermentation process. The results showed that inoculating LL-4 kimchi fermentation can help to retain nutrients and reduce the concentration of nitrite in pickled vegetables effectively, make the food safety.
We Inoculated lactic acid bacteri LL-4 to fermentation of kimchi and analysi changes of kimchi beneficial capabiliti in fermentation process.The results show that inoculating LL-4 fermentation of kimchi can make lactic acid bacteria content of the advantages upgrading several times; Soluble dietary fiber of Pickle proliferated ability of Bifidobacterium multiplied.
Inoculated lactic acid bacteria LL-4 fermented kimchi, invited professional staff appraisal flavor evaluation in kimchi fermentation mature sensory, combined with high performance liquiding chromatography of organic acids to the type and content evaluation kimchi flavor when the lactic acid fermentation end up.Results showed the pickles tast by lactic acid bacteria LL-4 inoculated and fermented was better than the natural fermentation of kimchi
kimchi by inoculated LL-4 fermentation was cold storaged,then analysised quality change of kimchi in the process of cold storage. The results showed that kimchi inoculated LL-4 fermented still can play a beneficial lactic acid bacteria viability after refrigerator 28 days,but the nutrient content of kimchi showed the main trend of declining gradually; nitrite content showed a rising tendency, but much lower than limit standards.
Chinese traditional pickles have the effectiveness of the promotion of Bifidobacterium longum. Kimchi by LL-4 fermentation after inoculated can further enhance the proliferation of Bifidobacterium probiotic capabilities and the nutritional quality and flavor of kimchi. The results show that endogenous lactic acid bacteria can improve the overall quality of pickles by inoculated beneficial LL-4.
引文
[1]周鹏,陈卫等.中国食品科技的发展状况—重点讨论中国传统食品和健康食品[J].中国食品学报,2009,9(1)：1-5.
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[6]陈仲,翔董英.泡菜工业化生产的研究进展[J].食品科技,2004,(4)：33-35。
[7]周相玲.自然发酵泡卷心菜风味物质的研究[J].河南工业大学学报,2005,26(2)：72-74。
[8]朱文娴等.人工接种泡菜的风味研究[J].食品工业科技,2007,28(11)：108-110。
[9]黄业传等.自然发酵与人工发酵泡菜的品质对比[J].食品工业,2005, (3)：41-43。
[10]曾凡坤等.四川泡菜工业化加工中主要成分变化研究[J].食品与机械,1997,(4)：15-16。
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[13]缑敬轩等.泡菜中益生性乳酸菌的筛选和鉴定[J].中国酿造,2008,(11)：22-24。
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[16]田宇,洪芳,胡承等.类细菌素产生菌HF08的选育及其发酵条件的研究[J].食品与发酵工业,2004,30(3)：56-60.
[17]荆谷,孔健,孙磊等.乳酸乳球菌L9产类细菌素lactococcin GJ-9发酵条件的研究[J].食品与发酵工业,2003,29(3)：15-18.
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[3]郑云溶.泡菜(Kimchi)—韩国代表性的传统发酵食品[J].食品与发酵工业,2002,28(5)：73.
[4]赵立珺等.泡菜研究现状及展望[J].食品研究与开发,2004,25(3)：21-23.
[5]李幼筠.泡菜与乳酸菌[J].中国酿造,2001,(4)：7-9。
[6]陈仲,翔董英.泡菜工业化生产的研究进展[J].食品科技,2004,(4)：33-35。
[7]周相玲.自然发酵泡卷心菜风味物质的研究[J].河南工业大学学报,2005,26(2)：72-74。
[8]朱文娴等.人工接种泡菜的风味研究[J].食品工业科技,2007,28(11)：108-110。
[9]黄业传等.自然发酵与人工发酵泡菜的品质对比[J].食品工业,2005, (3)：41-43。
[10]曾凡坤等.四川泡菜工业化加工中主要成分变化研究[J].食品与机械,1997,(4)：15-16。
[11]苏扬等.泡菜的风味化学及呈味机理的探讨[J].中国调味品,2001,(4)：28-31。
[12]张灏等.从泡菜中筛选降解胆固醇的乳酸菌[J].生物技术,2002,12(6)：16-18。
[13]缑敬轩等.泡菜中益生性乳酸菌的筛选和鉴定[J].中国酿造,2008,(11)：22-24。
[14]于长青等.降胆固醇植物乳杆菌的紫外诱变选育[J].微生物学通报,2008,35(9)：1461-1465。
[15]李平兰,张篪,江汉湖.几种酸泡菜中产细菌素菌株LL-的分离与鉴定[J].中国酿造,1998(5)：19-21.
[16]田宇,洪芳,胡承等.类细菌素产生菌HF08的选育及其发酵条件的研究[J].食品与发酵工业,2004,30(3)：56-60.
[17]荆谷,孔健,孙磊等.乳酸乳球菌L9产类细菌素lactococcin GJ-9发酵条件的研究[J].食品与发酵工业,2003,29(3)：15-18.
[18]宫正,颜世发,兴虹等.产细菌素米氏链球菌S3的筛选及其细菌素生物学特征研究.本溪冶金高等专科学校学报[J],2004,6(3)：8-10.
[19]韩雪,周志江.乳酸片球菌细菌素的活性及特性的研究[J].食品研究与开发,2006,27(4)：19～21.
[20]Guin T W C,Bottiglieri T,Carter S I.GABA,γ-hydroxy-butyric acid,ang neurological disease[J].Ann.Neurol.,2003,6:3-12.
[21]Lin Z,Saito H,Omori M,et al.Effect of gabaron tea on the blood pressure and kidney function of rats loaded with saline[J].Nippon Kaseigaku Kaishi,2000,51(4):265-271.
[22]蒋冬花等.酸菜中高产γ-氨基丁酸乳酸菌的筛选[J].微生物学杂志,2007, (1)：35～39.
[23]PARK K.Y.The Nutritional Evaluation andAntimutagenic and Anticancer effects of Kimchi[J]. Journal of Korean Society of Food and Nutrition,1995,24(1):169-182.
[24]HEUI D.P.,et al.Antimutagenic activity of Lactobacillus plantarum KLAB21 is isolated from Kimchi Korean fermented vegeatbles[J].Bioteehnol Lett,2001,23(19):1583-1589.
[25]WOON Y.C, KUN Y.P. Anticancer effects organic Chinese cabbage Kimchi[J].Int J Food Sci Nutr,1999,4(2):113-116.
[26]KEUN O.J.,et al.Anticancer effects of leek Kimchi on human cancer cells[J].Nutraceuticals and food,2002,7(3):250-254.
[27]JONG H.Y.,et al.The effect of Kimchi on production of free radicals and anti-oxidative enzyme acitvities in the brain of SAM[J].Journal of the Korean Society of food Science and Nutriiton,2002,31(1):117-123.
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